gluten-freenut-freesoy-freefish-freeshellfish-free
Egg and Bacon Pie
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
275Calories
13 gProtein
12 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories275 kcal
Protein13 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat20 g
Saturated Fat8.7 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol51 mg
Sodium335 mg
Potassium438 mg
Calcium308 mg
Iron0.1 mg
Magnesium34 mg
Phosphorus305 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A83 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.5 mg
Folate0 mcg
Choline60 mg
Caffeine0 mg
Water234 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 161. The excerpt below is the record exactly as published.
g’g’ and Bacon Pie. — (j Family Recipe.) — Line a pie-dish with puff paste. Make a plain custard with egg and milk beaten up with pepper and salt. Put slices of cold boiled streaky bacon
Cook this with the app: pantry check, scaling, and the assistant.